Banning wild meat could increase biodiversity loss, reveals study
A blanket ban on the trade of wild meat could create risks for nature and for human health, finds a first of its kind study from an international group of researchers.
A blanket ban on the trade of wild meat could create risks for nature and for human health, finds a first of its kind study from an international group of researchers.
From Thursday 21st January, the Oxford Martin School will restart its series of events discussing how the world can ‘Build Back Better’ from the COVID-19 pandemic.
A team of scientists, led by researchers from the Universities of Oxford and Edinburgh, has analysed the first wave of the Covid-19 outbreak in the UK and produced the most fine-scaled and comprehensive genomic analysis of transmission of any epidemic to date.
The authors of a new report say that unless urgent action is taken, climate change will increasingly threaten global health, disrupt lives and livelihoods, and overwhelm healthcare systems.
Small, close-knit communities are at high risk for rapid, intense COVID outbreaks, especially if they haven’t yet experienced outbreaks of COVID-19, shows a new study by the University of Oxford and Northeastern University, Boston.
Global populations of mammals, birds, amphibians, reptiles and fish have suffered an average two-thirds decline in less than half a century due in large part to the very same environmental destruction which is contributing to the emergence of zoonotic diseases such as COVID-19, according to the WWF’s Living Planet Report 2020.
Transport noise is a major problem in Europe, with over 100 million people living in areas where road traffic noise exceeds levels greater than 55dB, the health-based threshold set by the EU.
The arrival of summer in the Northern Hemisphere has caused increased interest, from both the research community and the public at large, about the possibility that warmer weather might slow the spread of COVID-19.
Adopting more stringent guidelines in UK could reduce food-related greenhouse gas emissions by 70% and reduce diet-related deaths by more than 100,000 a year, study finds
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